Salted Brown Butter Oatmeal Chocolate Chip Cookies

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20130308-090427.jpgHey.  Don’t wanna deceive you, so right away I will tell you that these are not a “healthy” recipe.  Okay glad we got that straight. I know that my blog is gonna focus on healthy eating and all, but like I said in my first post and in my About Me page, I make unhealthified recipes as well.  All in moderation!

So basically this was my first time browning butter. Oh my heavens.  It is so amazingly amazing. It takes normal choc-chip cookies to over-the-top incredible morsels of deliciousness. Browning the butter takes a little time, and since you have to chill the dough for an hour after, this recipe is a little tiny bit more time consuming than regular chocolate chip cookies.  Not that either recipe is time consuming.  Just thought I’d let you know.  Oh and be patient when browning the butter.  I was getting a little antsy to see the color change and it was “taking forever,” but when it DOES change color its pretty immediate and you gotta take it off the burner right then so it doesn’t burn!  The salt on top is the final touch.  Adds the salty & sweet effect which is reaaaallly good.  So don’t skip the salt!

Salted Brown Butter Oatmeal Chocolate Chip Cookies
adapted from What’s Gaby Cooking

8 oz butter
1 1/2 cup brown sugar
2 large eggs
2 tsp. pure vanilla extract
2 cups all-purpose flour
1 tsp. baking soda
1 tsp. salt
1/2 tsp. baking powder
1 3/4 cups old-fashioned oats
2 cups chocolate chips
flaky salt (I used coarse Kosher) for topping

Cut the butter into small pieces and place them in small pot over medium heat.  Stir the butter so it all melts.  When it’s completely melted, it will start to foam and you’ll smell a little nuttiness.  The color will start to change from yellow to a golden color.  Once the butter is golden brown or tan, remove the pot from the heat and transfer the butter to another bowl to cool.  Once the butter is just cooled, you can strain out the little sediments in the butter and you’ll be left with a brown nutty butter.

In a large mixer, combine melted browned butter and brown sugar with paddle attachment.  Let whisk for 2 minutes.  Add eggs one at a time, followed by vanilla.  Add the flour, baking soda, salt and baking powder and slowly combine, making sure to not over-mix the batter.  Add the oats and chocolate chips and combine.  Refrigerate for at least 1 hour.  It’s very important to chill the dough since we started with melted butter.

Preheat the oven to 350 degrees F.  Line 2 baking sheets with parchment paper and set aside.  Using a 1-inch scoop, scoop 12 cookies onto each parchment lined baking sheet and sprinkle with some flaky salt. Transfer sheets into oven and bake for 10-12 minutes until cookies just slightly turn a golden brown color on edges but are still soft and chewy in the middle.  Remove from oven, transfer to cooling rack and repeat for remaining dough.

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Healthy Whole-Wheat Blueberry Muffins

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I am totally on a muffin kick lately.  Yeah of course I love the buttery, streusel-y cinnamon-y muffins such as one would get at Costco or Starbucks or someplace like that… but these are NOT those muffins!  They are healthy with hardly any added sugar and are full of fiber.  Don’t be turned away from the saturated fat in the nutrition facts.  It is from the coconut oil, however the saturated fat in coconut oil has been shown in studies to have no adverse effects in the body.  However, these are still pretty dang tasty! Perfect for breakfast or an afternoon snack.  I am loving making muffins lately to freeze and put in my husband’s lunch to take to work.

These are 100% whole-wheat.  The recipe calls for only whole-wheat flour, but I used half whole-wheat, and half whole-wheat pastry flour.  The pastry flour adds a lighter texture since the whole-wheat tends to produce a heavier, denser baked good.  The original recipe, from the blog 100 Days of Real Food (all about eating zero processed foods- read it, it’s great!), also has zero added sugar.  However I did sprinkle some brown sugar on top of each muffin before baking to add a little added sweetness.  I am glad I did! If you want even more sweetness, you could add maybe 1/4-1/2 cup of additional browns sugar to the batter.

Whole-Wheat Blueberry Muffins
adapted from 100 Days of Real Food

Yield: 12 muffins

3/4 cup whole-wheat flour
3/4 cup whole-wheat pastry flour
1/2 tsp. salt
2 tsp. baking powder
1/8 tsp. nutmeg
1/4 tsp. cinnamon
2 eggs
2 Tbsp. honey
1 tsp. pure vanilla extract
1/4 cup coconut oil (or other oil
3/4 cup apple juice
1 cup frozen or fresh blueberries (or other fruit or nuts)

Heat oven to 400 degrees F.  In a large bowl with a fork or whisk, mix the flour, salt, baking powder, cinnamon and nutmeg.  Make a well (hole) in the center of the flour mixture and pour in eggs, honey, vanilla, oil and juice.  Mix the dry and wet ingredients together- do not overmix.  Add blueberries or other fruit.

Line muffin pan with liners or spray muffin pan with nonstick cooking spray and then fill 2/3 to 3/4 of the way full with batter.  Bake for 10-15 minutes or until toothpick comes out clean.  Serve warm or at room temperature or freeze some to eat later!

Nutrition Facts: (per muffin) 136 calories, 5.7g fat (4.3 sat. fat), 31mg cholesterol, 208mg sodium, 2.2g fiber, 8.5g sugar, 3.1g protein

Kylie’s Kitchen Begins

Hey there. I’m Kylie. I won’t waste any of your time; I’ll straight up tell you that I’m a die hard foodie. I’m obsessed with food. It’s my favorite. I could spend all day either a) slaving away in the kitchen or b) scouring through cookbooks and/or pinterest or c) at the grocery store. I’m also somewhat of a nutritionist. I received my Bachelor of Science in Nutrition with an emphasis in Dietetics from Arizona State University in December of 2012. However, I am currently a full-time mom to my 3 week old daughter and a private piano teacher. Perhaps someday I will pursue a career in Dietetics. But right now I am content with how things are. Basically this blog is meant to be a collection of my favorite recipes- new and old. I am constantly trying new recipes and finding ways to “healthify” them. Although I won’t lie. Some recipes aren’t meant to be healthified. I can enjoy a full-fat, butter-laden chocolate chip cookie any day. So some of the recipes here are healthy and some aren’t. Simple as that. I also plan on posting occasional posts of my daily eats as well as restaurant eats. It will be fun! That’s about it. Oh and I’m basically a chocoholic.